how to make smoked cod with pistachio & herb crust

Crunchy Texture Herb infused Smoky notes

why you will love  smoked cod with pistachio & herb crust


Tips for roasting pistachios

- Use a pan - opt for a pan over the oven for better control - Frequent Stirring - prevents uneven roasting and burning-  Watch carefully - pistachios can go from roasted to burnt quickly.

- Mix together the yogurt – herb sauce ingredients, set aside - prepare your baking sheet by lining it with parchment paper - pat dry the fish

Step by Step

- Using spatula, cover all sides of the fish with the yogurt – herb sauce - Finish by coating the fish with the roasted pistachios – Preheat your smoker to 350F. I recommend using fruitwood like apple or cherry for a subtle, sweet smokiness.

Step by Step

- Arrange the fish filets on a baking sheet lined with parchment paper – Smoke cod at 350F until internal temperature is 145F - if using oven, preheat it to 375F and bake the fish until IT us 145F

Step by Step

Common mistakes when cooking fish

– Overcooking - best way to know when fish is done. Check the internal temperature. Aim or 145F internal temperature for perfectly cooked and flaky fish. – Ignoring patting dry  - Moisture on the fish will prevent the crust from adhering properly. – Under seasoning - don’t skimp on herbs and spices for a flavor-packed result.

- atop sauté veggies - chopped salad - make tacos - serve with choice of grain

How to best enjoy Smoked Cod with  Pistachio and Herb Crust